Pancake cake with lemon curd and blueberries
8 servings
120 minutes
The pancake cake with lemon curd and blueberries is a refined combination of airy pancake layers, delicate lemon cream, and sweet blueberries. This dessert, inspired by Russian culinary traditions, evokes summer tea parties and cozy family evenings. The lemon curd adds a bright citrus note to the cake, perfectly complemented by the rich flavor of blueberry jam. Its softness and lightness make it a wonderful option for festive or everyday treats. With its layered textures, each forkful reveals new flavor nuances. Served cold, it enhances its refreshing qualities. It pairs perfectly with tea or coffee, creating a harmony of flavors. This cake is a true work of art that combines classic baking techniques with modern flavor solutions.
1
Milk and eggs (4 eggs) should be at room temperature. Separate the whites from the yolks.
- Chicken egg: 6 pieces
- Milk: 600 ml
2
Whip the egg whites with a pinch of salt to soft peaks and place in the refrigerator.
- Salt: pinch
3
Sift the flour.
- Wheat flour: 300 g
4
Beat the yolks with 50 grams of sugar and half a liter of milk. You will get a very fluffy mixture.
- Chicken egg: 6 pieces
- Sugar: 150 g
- Milk: 600 ml
5
Add the egg-milk mixture to the flour and mix. Add the second half of the milk and water. Mix.
- Wheat flour: 300 g
- Milk: 600 ml
- Water: 300 ml
6
Add vegetable oil. Stir.
- Vegetable oil: 2 tablespoons
7
Carefully add the egg whites in small portions to the obtained mass. The dough is quite liquid and frothy.
- Chicken egg: 6 pieces
8
Put the prepared pancake batter in the refrigerator for 2-3 hours. During this time, the flour will swell, and the batter will become thicker (like liquid sour cream).
9
Fry the pancakes on both sides in a well-heated and greased pan. The pancakes for the cake can be either thin or thick.
- Vegetable oil: 2 tablespoons
10
Pour water for the water bath for the curd.
- Water: 300 ml
11
Grate the lemon zest (only the yellow part).
- Lemon: 2 pieces
12
Squeeze juice from lemons. Strain the juice through a sieve and mix with the zest.
- Lemon: 2 pieces
13
Melt the butter in a water bath.
- Butter: 50 g
14
Mix 2 eggs with 100 grams of sugar.
- Chicken egg: 6 pieces
- Sugar: 150 g
15
Pour the egg mixture into the melted butter. Whisk until the mixture starts to thicken.
16
When the mixture thickens, pour in the lemon juice with the zest. Stir again with a whisk until thickened. It resembles custard in appearance.
17
Remove from the water bath. Pour into another container. First cool at room temperature, then refrigerate for 1-2 hours.
18
Spread lemon curd on the first 3-5 pancakes (depending on their thickness), then blueberry jam on the next 3-5 pancakes. Alternate afterward. Spread lemon curd on the last pancake and a mixture of curd and jam on the sides. Refrigerate to rest. Serve cold with tea.
- Blueberry jam: 150 g